Lemon Pound Cake

Instructions

1. Preheat the oven to 180°C. Grease and flour a loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
6. Stir in the lemon zest and juice, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, spreading it evenly.
8. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the centre of the cake comes out clean. The exact baking time may vary, so keep an eye on the cake and adjust as needed.
9. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
10. Once the cake has cooled, dust it generously with powdered sugar. You can use a sifter or a fine-mesh sieve to achieve an even dusting.
11. Slice and serve the Lemon Pound Cake with Powdered Sugar. It can be enjoyed on its own or paired with whipped cream or fresh berries if desired.